Brown the butter in a saucepan over medium heat and let it cool for about 20–30 minutes.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the cooled browned butter, light brown sugar, granulated sugar, and honey. Mix until creamy, then add in the egg, vanilla extract, coarse sea salt, and baking soda. Mix until fully combined.

Gradually stir in the all-purpose flour until just combined. Fold in the chopped roasted pistachios and white chocolate chips if using.

Drop balls of dough onto the prepared baking sheet about two inches apart. Bake for 8–10 minutes until lightly golden around the edges.

Let the cookies cool on the tray for about five minutes before transferring them to a wire rack. Sprinkle flaked sea salt on top while they're still warm if desired.